Seasons/Availability
Parsley root is available year round.
Description/Taste
Slender and irregularly shaped, aromatic parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac. Firm and creamy-beige to white, the taste is rather aggressive. This root is an unusual member of the umbelliferous family as it is cultivated for its root, rather than its leaves. The gorgeous leaves also offer culinary attributes and have a taste similar to slightly bland flat-leafed Italian parsley.
Nutritional Value
One of the most nutritious garnishes, parsley root is a very good source of vitamin C and a good source of niacin. For anyone taking tetracycline, eating parsley is recommended as this medication can deplete vitamin C. Acting as a breath freshener, it also supplies ample amounts of folate and vitamin A. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowered blood pressure.
Applications
Parsley root flavors stews, soups, purees and vegetable mixes. It loves the company of onions, potatoes, carrots and other tubers and roots. It is excellent creamed or pureed. Simply steam or boil; top with butter. Finely chop the edible leaves; use as garnish for casseroles, stir-fries, stews, soups, cheese spreads, poultry stuffing, fish or meat sauces and quiches. For flavoring mashed potatoes, use one part parsley root to three parts of potatoes. To prepare, scrub with a vegetable brush. Dice or slice. Small roots may be used whole. Do not cut off leaves until ready to use. Wash leaves thoroughly; dry; place in a plastic bag; use for color and flavor the same as a leaf parsley. Wrap roots in plastic; refrigerate one week or more. Use aging soft leaves in soups and stews.
Ethnic/Cultural Info
Markets with a Central European clientele find parsley root to be particularly popular.
Geography/History
Native to the Mediterranean, parsley is an Old World vegetable and comes from a variety of parsley that is specially grown for its root, although the leaves are edible. Of the species Petroselinum crispum tuberosum and lso called Hamburg parsley and turnip-rooted parsley, this winter root has long flavored soups in Poland, Germany and Holland. In the United States, parsley root thrives in California, New Jersey and Texas. Parsley root tolerates most any type of soil but grows best in very loose moist conditions. Firm soil stunts the roots.
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Restaurants currently purchasing this product as an ingredient for their menu.
